This recipe for Bisquick® sausage cheese balls has 3 ingredients and the first batch is ready to serve in 30 minutes.
No party is complete without these quick and easy Bisquick sausage balls. These bite-sized sausage balls are a classic holiday appetizer that often makes an appearance as a football food in my house.
Another super easy appetizer that is a MUST for any holiday party is my chipped beef cheeseball and chipped beef dip. Easy peasy and so delicious!
For those new here I also have a runaway popular post on how to clean a sticky wooden banister.
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🥫 Ingredients needed:
Sausage cheese balls contain 3 easy to find ingredients. Bulk sausage, Bisquick and shredded cheddar cheese. A homemade baking mix can be substituted in for the Bisquick but I found that I get the most consistent results with Bisquick.
Scroll down to the recipe at the bottom for quantities.
- Ground sausage - hot bulk sausage or mild bulk sausage
- Cheddar cheese - extra sharp and freshly graded. Not the preshredded kind.
- Bisquick baking mix
🧀 Can I use pre-shredded cheese?
In a pinch, you can use pre-shredded cheese for these easy sausage balls. But I have found that you get the best results when you use a block of sharp cheddar cheese and shred it yourself. The anti-caking material that is dusted on the pre-packaged shredded cheese doesn't always melt the way I like in this recipe.
🥣 Instructions
- Preheat the oven to 325.
- Shred the cheese.
- Combine in a mixing bowl, the cheddar cheese, and the sausage until they are just combined. Do not over mix.
- Add the Bisquick baking mix, one cup at a time until it is just incorporated into the sausage mix.
- Use a medium cookie scoop to portion out the sausage balls.
- Squeeze the mixture once to press it together and then lightly roll it into a ball.
- Place the sausage balls on a baking sheet, 1 inch apart.
- Bake the sausage cheese balls at 325 for 20 minutes or until golden brown on the bottom and edges.
💡Top Tips
- Grate your own cheese. You will get a better sausage ball in the end.
- Do not pack or scoop up the Bisquick when measuring it. Scoop it into the cup loosely and use the backside of a butter knife to level.
- Use a sharp or extra sharp cheddar cheese. The cheese stands up nicely to the Bisquick.
- Use a cookie scoop to keep a consistent-sized ball. Smaller is better and consistency is key to a delicious sausage ball.
- Use room temperature sausage. The room temperature meat will give off the fat easier and incorporate it into the Bisquick better.
- To form balls, scoop the mixture in a cookie scoop, empty the mixture into your hands and give it one good squeeze. Then lightly roll it into a ball.
- Don't overbake. Once they are golden brown, pull them from the oven.
🗒️ Frequently asked questions and tips:
If you want to make the sausage, Bisquick®, and cheese mixture ahead of baking them, I would make it up to 24 hours ahead. Be sure to keep the mixture in a closed container in the refrigerator. Save yourself a step and pre scoop and roll the cheesy sausage balls and keep them on a cookie sheet until you are ready to bake.
This recipe calls for pork sausage, not the link sausage or the patty sausage but the loose or bulk sausage. If the only sausage you can find is link sausage, be sure to split and remove the casing off of the sausage. It is up to you if you want to use an Italian sausage to a hot and spicy sausage.
I also find that you are going to want to use full-fat sausage. Skip any 'reduced fat' products for this recipe.
More snacks and quick, easy appetizers:
Recipe Card
Bisquick Sausage Balls Recipe
Ingredients
- 1 lb ground sausage hot sausage or mild sausage
- 2 cups sharp cheddar cheese
- 3 cups Bisquick baking mix
Instructions
How to make bisquick sausage balls:
- Preheat the oven to 325.
- Shred the cheese.
- In a mixing bowl combine the cheddar cheese and the sausage until they are just combined. Do not over mix.
- Add the bisquick baking mix, one cup at a time until it is just incorporated into the sausage mix.
- Use a medium cookie scoop to portion out the sausage balls.
- Squeeze the mixture once to press it together and then lightly roll it into a ball.
- Place the sausage balls on a baking sheet, 1 inch apart.
- Bake the sausage cheese balls at 325 for 20 minutes or until golden brown on the bottom and edges.
Notes
Bisquick Sausage Ball Tips:
- Grate your own cheese. You will get a better sausage ball in the end.
- Do not pack or scoop up the bisquick when measuring it. Scoop it into the cup loosely and use the back side of a butter knife to level.
- Use a sharp or extra sharp cheddar cheese. The cheese stands up nicely to the bisquick.
- Use a cookie scoop to keep a consistent sized ball. Smaller is better and consistency is key to a delicious sausage ball.
- Use room temperature sausage. The room temperature meat will give off the fat easier and incorporate into the bisquick better.
- To form balls, scoop the mixture in a cookie scoop, empty the mixture into your hands and give it one good squeeze. Then lightly roll it into a ball.
- Don't over bake. Once they are golden brown, put them from the oven.
Sarah
Eileen,
Most definitely! That is what I do. They are good cold or warm. If you want to keep them warm, bring an electric warming tray, if you have one. Happy Holidays!
Sarah
Eileen
Can I bake these at home and reheat at our family get together?
Sarah
Thank you Barbara! I do love a classic recipe. Happy holidays to you and yours.
Barbara Ruby
This is the classic, original recipe that I have had for over 40 years. The oven temp. is perfect so that the appetizers don't get over baked & tough. There are way too many recipes on the internet that mess with this classic that just leaves me in disbelief. I need to make these for the holidays.
Marie
These are such at hit at parties! I make one batch with spicy sausage and one with normal... then see which ones goes faster.
LuLu
These are a hit every time I make them. Thanks for your tips and suggestions.
megan
I love that you cook your sausage balls at 325! So often I see them at 350 or 375. The lower temperature for longer helps keep them from drying out!